The moment you slice into a rich and creamy cheesecake layered between two fluffy strawberry cakes, you’ll experience the perfect balance of flavors and textures. This Strawberries and Cream Cheesecake Cake combines the best of both worlds, taking about 2 hours from start to finish, including chilling time. The delightful part? Each bite promises a burst of strawberry sweetness paired with a velvety creaminess.
This recipe is perfect for any occasion, from birthdays to summer gatherings. You can prepare the cheesecake a day in advance to simplify the assembly process later.
Why You’ll Love This Recipe
- The lightness of the strawberry cake perfectly complements the creaminess of the cheesecake.
- The vibrant pink hue and fresh strawberries create an eye-catching centerpiece for your dessert table.
- A mix of textures from the creamy cheesecake and tender cake makes every bite exciting.
- It’s a crowd-pleaser, adored by both cheesecake lovers and cake enthusiasts alike.
What You’ll Need
Here’s everything you’ll need to make this delicious confection.
For the Cheesecake
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 tbsp flour
- 1 cup sour cream
- 1 tbsp vanilla
- 4 eggs
For the Strawberry Cake
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 3/4 cup sour cream
- 2 tbsp strawberry extract
- 6 egg whites
- 2 1/2 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup strawberry purée
- Pink food color
For the Frosting
- 16 oz cream cheese, softened
- 3 cups heavy cream
- 1 1/4 cups powdered sugar
- 1 tbsp vanilla
- Strawberries for garnish
For the best results, use full-fat cream cheese.
Substitutions & Swaps
- Use Greek yogurt in place of sour cream.
- Substitute other fruit extracts as desired.
- Use fresh strawberries for garnish instead of pre-sliced.
- Swap butter for coconut oil for a dairy-free option.
How to Make It
Start by creating an unbeatable flavor combination.
1. Prepare the Cheesecake
Mix cream cheese, sugar, flour, sour cream, vanilla, and eggs in a large bowl until smooth. Pour this mixture into a springform pan. Bake at 325°F for 60–70 minutes, or until set. Chill in the refrigerator after baking.
2. Make the Strawberry Cake
Cream together butter and sugar in another bowl until fluffy. Add in the sour cream and strawberry extract, mixing well. Then add in the egg whites.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with milk and strawberry purée until fully incorporated. Mix in a few drops of pink food color if desired.
4. Bake the Cake
Divide the batter evenly between two prepared cake pans. Bake at 350°F for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling before removing from pans.
5. Prepare the Frosting
Beat the cream cheese, sugar, and vanilla until smooth. Slowly add the heavy cream, mixing until fluffy and firm peaks form.
6. Assemble the Cake
On a serving platter, layer one cake on the bottom, add a layer of the cheesecake, and then top with the second layer of cake. Frost the entire layered cake with the whipped cream cheese frosting and garnish with fresh strawberries.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: No, the frosting will not hold up well when frozen.
Reheat: N/A, serve cold or at room temperature.
Tips for Best Results
- Ensure all ingredients are at room temperature for easier mixing.
- Properly chill the cheesecake for the best texture and flavor.
- Use a serrated knife to slice the cake cleanly.
- Garnish just before serving to keep strawberries fresh.
Serving Suggestions
- Perfect for birthday celebrations or summer picnics.
- Pair with a dollop of whipped cream and fresh mint leaves.
- Serve alongside a cup of tea or coffee for a delightful afternoon treat.
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